A perfect work lunch or post-class salad.



  • 1 large eggplant, cut into chunks
  • 4 tablespoons olive oil 
  • 2 tablespoons ginger pickle
  • 1/4 cup cucumber pickle
  • 1/4 cup red onion pickle
  • 3 tablespoons peanuts, roughly chopped
  • 1 tablespoon sesame seeds
  • 1/3 cup coriander leaves picked, chop the stalks and add if desired+


  • Lemon wedges and tamari or sriracha (optional)  


  • 1 cucumber, finely sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup water


  • ½ red onion, finely sliced 
  • ¼ cup apple cider vinegar
  • ½ cup water



Preheat oven to 200C and line a large baking tray with greaseproof paper. Place eggplant on tray, drizzle with olive oil and a pinch of sea salt, toss, then pop in oven to cook for 40 minutes or until golden. Make the pickles while the eggplant is cooking. 

RED ONION PICKLE: Combine all ingredients in a bowl, cover and set aside to pickle. Any unused pickle can be stored the fridge for 4 weeks. 

CUCUMBER PICKLE: Combine all ingredients in a bowl, cover and set aside to pickle. 

When ready to serve, arrange the eggplant on a large serving platter, top with the pickles, sprinkle with peanuts, sesame seeds and coriander leaves, season with some sea salt and pepper and serve as is or add a big squeeze of lemon and a drizzle of tamari or sriracha. 

This delicious recipe was provided by Sydney nutritionist and author Jacqueline Alwill, @brownpapernutrition